Sentences with phrase «cooking liquid until»

Bring to a boil, and continue cooking the liquid until it turns to a light caramel color.

Place the Dutch Oven or heavy pot over high heat and reduce the cooking liquid until you have about 2 - 3 cups left in the pot.

Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids).

Add just enough reserved pasta cooking liquid until the sauce becomes very thick and smooth to taste.

If necessary, add small amounts of the cooking liquid until the right consistency is achieved (I will drop a spoonful of the pear butter on a plate, if there is no water which seeps out, it is the right consistency).

Boil the remaining cooking liquid until it's reduced to about 2 tablespoons.

Using tongs, toss together the chicken, apples, onions and cooking liquid until evenly distributed.

Remove the apples to a bowl and continue to cook the liquid until it has reduced and is quite syrupy.

Cook liquid until reduce to 2 cups, about 30 minutes.

Not exact matches

Cook for a few minutes more until reduced — almost all the liquid should have evaporated and the sauce should be thick, not runny.

Cook for 10 to 15 minutes until the liquid is reduced and begins to thicken.

Add the shiitake / crimini, a drizzle of tamari, and black pepper, and cook for another 5 - 7 minutes, until most of the liquid, released by the mushrooms, evaporates.

Add the remaining ingredients and cook over medium heat, uncovered, until all the liquid has evaporated, about 10 minutes.

As the cake cooks make the icing, simply place the solid coconut milk (not the liquid part) into a bowl and whisk for about five minutes, until nice and fluffy.

Once cooked, drain out any remaining liquid, if there is any, and store the rice refrigerated in an airtight container until ready to use.

Reduce heat to very low and simmer, uncovered, for 20 minutes or until quinoa is cooked and liquid well reduced, stirring occasionally.

Add chicken stock and lemon juice to skillet; cook until liquid has evaporated.

Toss to coat, and toast over medium heat until most of the liquid has been cooked off.

When you're ready to cook, bring to a boil over high heat, then reduce heat to medium - low, cover, and simmer until the liquid is absorbed, about 1 hour.

Over medium heat bring beef stock to a boil, reduce to a simmer and cook until the liquid is reduced by half.

Arrange the mixture in one layer on a baking sheet with sides, and bake about 45 minutes, or a few minutes longer, until ingredients are a nice golden color and the cooking liquids thicken into a natural sauce.

Add the water, cover, and cook until the rice is tender and all of the liquid is absorbed, 10 to 12 minutes.

Cook the spinach until all the liquid evaporates, season with salt and pepper and transfer in a bowl.

Cook another 3 - 4 minutes or until pork is cooked through and the cooking liquid is slightly reduced.

Let the thighs simmer for 40 - 45 minutes, basting with the cooking liquid every 10 minutes or so, until meat is exceptionally tender.

Cook down until there is no liquid left, then remove from heat.

Cook, stirring nearly constantly, until the mixture thickens up slightly — it should still be liquid, but when you drag your finger across the spatula, a trail should remain (like the texture of quite cold heavy cream).

Simmer for 9 - 11 minutes until liquid is absorbed and orzo is cooked through.

Add more cooking liquid as needed, until sauce reaches desired consistency.

Cook over low to medium heat, stirring and mashing raspberries for 8 - 10 minutes until mostly liquid and seeds.

Add the wine and continue sautéing until most of its liquid has cooked off.

Cook approximately 20 minutes or until all liquid is absorbed, stirring once or twice.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Ladle about one - third of hot broth into quinoa mixture and cook, stirring occasionally, until grains absorb liquid, about 5 minutes.

Skim fat from cooking liquid, transfer to a pan and cook over medium - high heat until reduced to 2 1/2 to 3 cups.

Season with salt to taste and cook until the mushrooms give off most of their liquid, 8 - 10 minutes.

Continue cooking the onion and pepper mixture until most of the liquid has evaporated.

Cook rice approximately 15 minutes, stirring occasionally, until most of liquid is absorbed.

Once boiling, cook 1 to 2 minutes, or until the liquid is slightly reduced in volume.

Toss, adding cooking liquid by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce.

Let cook until the liquid is thickened to your desired consistency.

Remove the lid and cook until the liquid has evaporated, about 3 minutes longer.

Add white wine vinegar; cook and stir until liquid is evaporated.

Add sliced mushrooms and cook for 5 minutes, until they are browned and liquid has evaporated.

Add the mushrooms and cook until they're lightly to medium brown and have released a lot of their mushroom liquids, maybe 12 — 15 minutes.

Add chicken broth and 1 teaspoon salt, then turn heat up to medium - high and bring to a boil, then reduce to a simmer and cook, uncovered, for about 2 hours, or until liquid has reduced by roughly half.

Cook over a medium heat until apples have softened a little and most of the liquid is gone, leaving you with sort of a thick syrup coating the apples, about 5 minutes.

Next, add the salt, and continue to cook for about 5 - 10 more minutes, stirring frequently now, until all the liquid is absorbed and the oats are thick and porridge - y.

Continue to cook until liquid is reduced by half and brussels sprouts are tender, about 5 minutes.

Increase heat to medium - high and cook liquids down until reduced by half, being sure to scrape up the browned bits from the chicken.